I am usually not a huge fan of breakfast. I typically stick to my morning routine, which consists of a smoothie. Recently, I’ve been doing pilates every morning and sometimes find myself much hungrier in the morning than I normally am. This Avocado and Egg Breakfast Stack was born out of me rummaging through my fridge and freezer on a particularly hungry morning, looking for something filling to eat that would still be Whole 30 compliant. It’s simple and satisfying.
Start by heating some olive oil in a skillet. Cook the hashbrown potatoes according to package directions. Then fry an egg. Mash up an avocado (or buy a little pre-mashed avocado cup, no judging here – that’s actually what I did!). Pile up the potatoes, mashed avocado, and fried egg and voila! Avocado and Egg Breakfast Stack! Top with an little hot sauce and you’re good to go!
Avocado and Egg Breakfast Stack
Ingredients
1 avocado, mashed
1/2 cup frozen hash brown potatoes
1 egg
Hot sauce
Instructions
Fry the hash browns in a non stick skillet, according to package directions, then remove from the skillet to a plate. Crack an egg into the skillet, being careful not to break the yolk. Fry the egg over medium heat for 1-2 minutes, then flip and fry on the other side for another 1-2 minutes, until the yolk is set to your liking. When the fried egg is cooked, place on top of the hash browns. Mash an avocado and place on top of the egg. Top with salt, pepper, and hot sauce of your choice.
👍🏼👍🏼👍🏼